Quality in the Food Analysis Laboratory

• Main Authors: Wood, Roger (Author), Nilson, Anders (Author), Wallin, Harriet (Author)
• Corporate Author: Royal Society of Chemistry (Great Britain) Information Services
• Format: Book
• Language: English
• Published: Cambridge THE ROYAL SOCETY OF CHEMISTRY 1998
• Series: RSC food analysis monographs
• Subjects: Food > Quality control > Analysis; Chemical laboratories > Quality control
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xi, 312 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 085404566X

Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen.